Reference Type: Journal Article

Record Number: 1
Author: Hansson, Lars; Antti, A.L.
Title: The effect of drying method and temperature level on the hardness of wood
Journal: Journal of aterials !rocessing Technology
Volume: "n !ress, #orrected !roof
Abstract: The purpose of the present wor$ was to investigate whether wood hardness is
affected %y temperature level during microwave &'( drying and whether the response
is different from that of conventionally dried wood. atched samples of )orway spruce
&!icea a%ies( were therefore dried from green state to different moisture content &mc( at
different temperature levels, %oth conventionally %y air circulation and %y '. The
results show that specimens dried %y any of the two methods at a temperature level of
1** or +* ,deg-# there is a significant difference in wood hardness parallel to the grain
%etween the methods when drying progresses to relatively lower level of moisture
content, i.e. wood hardness %ecomes higher during ' drying. Temperature level in the
range +*.11* ,deg-# during ' drying has no significant influence on wood hardness.
/aria%les such as density and mc have a greater influence on wood hardness than does
the drying method or the drying temperature. 0ince wood is a %iological material, its
strength varies within the specimens as well as %etween different samples. 1or this reason
it is important to use matched samples when performing this type of comparative
investigation.
Notes: T2 . J345
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Reference Type: Journal Article
Record Number: <
Author: 'alde, 0.8.; /elu, /.; Jyothirmayi, T.; ath, 5.8.
Title: @ffects of pretreatments and drying methods on dehydration of mushroom
Journal: Journal of 1ood @ngineering
Volume: "n !ress, #orrected !roof
Abstract: Aehydration of %utton mushrooms &Agaricus %isporus( and oyster mushrooms
&!leurotus flavus( were carried out with various pretreatments li$e %lanching, %lanching
followed %y soa$ing in potassium meta%isulphite &B0(, fermented whey, curds, etc. and
dried in different dryers viC, hot air ca%inet dryer, fluidiCed %ed dryer, vacuum dryer and
microwave oven. The drying times were less in the case of oyster mushrooms &><**.;1**
s( compared to %utton mushroom &;>**.1*;** s( with ca%inet drying. 1or %oth oyster and
%utton mushrooms using pretreatment %y dipping in curds or fermented whey the time of
drying was less compared to other treatments in all types of dryers. The effect of drying
methods was eDpressed %y a polynomial eEuation and the regression coefficients were
determined. The time ta$en for drying from >.=F &d%( moisture to <.*F &d%( was in the
order of vacuum dryer G ca%inet moisture dryer G fluidiCed %ed dryer G microwave oven.
However, fluidiCed %ed drying seems to %e a promising method for drying mushrooms,
when comparing the lower drying time and good Euality products to the faster microwave
drying. The diffusion coefficients evaluated were also found in the same order. "n case of
oyster mushroom, the diffusion coefficient was found maDimum &9+:.> D 1*.+ m<6s( for
the whey treated microwave dried mushroom and minimum &<.+*: D 1*.+ m<6s( for the
control ca%inet tray dried sample. The diffusion coefficient was maDimum &??1.*< D 1*.
+ m<6s( for the %lanched %utton mushroom dried %y microwave drying and minimum
&*.?<<= D 1*.+ m<6s( for the control sample dried %y vacuum oven.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+T;J.9H+8!AH.
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Reference Type: Journal Article
Record Number: ?
Author: 0umnu, 8ulum; Tura%i, @lif; 3Ctop, ecit
Year: <**=
Title: Arying of carrots in microwave and halogen lamp.microwave com%ination ovens
Journal: L'T . 1ood 0cience and Technology
Volume: ?;
Issue: =
Pages: =9:.==?
ate! <**=6;
Abstract: #arrot slices were dried %y using microwave, halogen lamp.microwave
com%ination and hot.air drying. icrowave and halogen lamp.microwave com%ination
drying were applied after carrots were dried to *.9> $g moisture6$g dry solid %y hot.air
drying. Arying time, rehydration capacity and colour of the carrots dried %y different
methods were compared. The increase in microwave oven power level decreased the
drying time. icrowave drying at the highest power and halogen lamp.microwave
com%ination drying reduced the drying time to an eDtend of :;F in comparison to
conventional hot.air drying and a high.Euality dried product was o%tained. oreover, in
the case of halogen lamp.microwave com%ination drying, moisture level was reduced to a
level, which is lower than the one achieved %y other methods. Less colour change
occurred when microwave and halogen lamp.microwave com%ination drying were
applied. #arrots dried in microwave and halogen lamp.microwave com%ination oven had
lower LH, higher aH and %H values and had higher rehydration capacity as compared to
hot.air drying.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+'/.9A>B171.
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Reference Type: Journal Article
Record Number: 9
Author: #heng, '..; 5aghavan, 8.0./.; )gadi, .; 'ang, ).
Title: icrowave power control strategies on the drying process ". Aevelopment and
evaluation of new microwave drying system
Journal: Journal of 1ood @ngineering
Volume: "n !ress, #orrected !roof
Abstract: A phase.controlled electrical power regulator was developed and connected in
series with the original cycle.controlled power regulator of an eDisting domestic
microwave oven. The microwave oven was further modified such that com%ined
microwave and convectional drying can %e accommodated. The system performance was
evaluated which included cali%ration of the maDimum microwave output power,
determination of the microwave distri%ution in the cavity, esta%lishment of the relations
%etween the output power and the input voltage for the phase.controlled power regulator.
"t was o%served that phase.controlled power regulator could %e successfully used for
Euasi.continuous &fast.switching( power regulation with the maDimiCation of power
efficiency. The degradation of output microwave power was recorded and the non.
uniform distri%ution of microwave field in the cavity was also verified.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+T;J.98H08:!.
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Reference Type: Journal Article
Record Number: =
Author: 0harma, 8.!.; !rasad, 0uresh
Title: 3ptimiCation of process parameters for microwave drying of garlic cloves
Journal: Journal of 1ood @ngineering
Volume: "n !ress, #orrected !roof
Abstract: Application of microwave for drying garlic cloves was investigated. A
la%oratory microwave.convective dryer was developed which had the provision of
regulating microwave power, air temperature and air velocity. 8arlic cloves of uniform
siCe were used in the drying eDperiments which were carried out at air temperatures of
9*, =*, +* and >* ,deg-#, air velocities of 1.* and <.* m6s and microwave power levels of
1*, <*, ?* and 9* '. icrowave.convective drying was accomplished till the moisture
content of the garlic cloves reduced from initial moisture content of 1.;= $g water6$g
solids to a safer level of *.*+ $g water6$g solids. The drying time increased as the air
velocity was increased from 1.* to <.* m6s at all levels of air temperatures and microwave
power. The specific energy consumption involved in all drying conditions was also
estimated. The Euality attri%utes of the fresh and dehydrated garlic cloves were evaluated
for colour &L, a, % values(, flavour strength and vitamin #. The rehydration ratio was also
determined for the dehydrated garlic cloves. A convectionally dried commercial sample
of garlic cloves from a local manufacturer was o%tained. The Euality attri%utes of this
sample were compared with products dried %y microwave.convective drying techniEue.
The Euality of garlic cloves, dehydrated %y microwave.convective drying process, was
found superior to the commercial sample. The process parameters for microwave.
convective drying were optimiCed for the garlic cloves using Tu$eyIs multi.comparison
pair.wise test. The results revealed that the microwave power of 9* ', air temperature of
>* ,deg-# and air velocity of 1.* m6s gave a good Euality dehydrated garlic cloves and
involved low specific energy consumption in the drying process.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+T;J.98H570T.
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Reference Type: Journal Article
Record Number: +
Author: 'ang, J.; Ji, 2.0.
Year: <**=
Title: Arying characteristics and drying Euality of carrot using a two.stage microwave
process
Journal: Journal of 1ood @ngineering
Volume: +;
Issue: 9
Pages: =*=.=11
ate! <**=6+
Abstract: Little detailed information is availa%le on the alternative of using varying
microwave power during drying of food products. @Dperiments were made to study
microwave drying characteristics and dried product Euality. A two.stage microwave
power system using a first and second stage power input for varying times during drying
was used. The study focuses on descri%ing microwave drying characteristics of carrot and
discussing the effect of sample thic$ness, power applied during first.stage &first.stage
power(, power applied during the second.stage &second.stage power( and duration of
first.stage on ,%eta-.carotene content, and rehydration ratio. The dehydration rate
increased and the drying energy consumption decreased, as the thic$ness of the sample
decreased, power level increased and mass load decreased. There were two falling rate
periods when using microwave drying of carrot, the first falling rate period %eing over
moisture contents of 1.* &d.%.(, and the second falling rate period applying at moisture
contents less than 1.* &d.%.(. The same water loss will consume more energy and the
energy curve was shown to the steeper when the moisture content is less than 1.* &d.%.(.
0lice thic$ness, first.stage power, second.stage power, and duration of the first.stage
affected ,%eta-.carotene content and rehydration ratio. The rehydration ratio of the dried
products decreased with increase in duration of the first.stage and slice thic$ness. ,%eta-.
carotene content decreased with increase of power applied during the second.stage and
duration of the first.stage. 'ith the eDception of the effect of first.stage power on ,%eta-.
carotene content and duration of the first.stage on the two Euality indicators, slice
thic$ness, first.stage power, and second.stage power significantly affected the two Euality
indicators.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+T;J.9A:;J08.
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Reference Type: Journal Article
Record Number: >
Author: 7il%ao.0ainC, #ristina; Andres, Ana; #hiralt, Amparo; 1ito, !edro
Title: icrowaves phenomena during drying of apple cylinders
Journal: Journal of 1ood @ngineering
Volume: "n !ress, #orrected !roof
Abstract: Aehydration of apple cylinders applying microwaves &? and 1* '6g initial
incident microwave power( com%ined with forced air &9* ,deg-# air temperature( was
performed. Arying rate and sample temperature and volume were recorded in order to
analyse the coupling of heat and mass transfer mechanisms and deformation.relaDation
phenomena in line with the sample dehydration. @Dperimental results showed the effect
of temperature raise on internal evaporation phenomena producing %oth plasticiCation of
sample matriD and an increase of internal pressure. As a conseEuence changes in sample
temperature and volume, as well as the drying rate and dissipated power showed a
common pathway. A general description has %een developed to eDplain the %ehaviour of
apple tissue under microwave drying.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+T;J.98*2T=0.
16<61:fce?;fd<9*e%%<><*dff19:d:9;>f:
Reference Type: Journal Article
Record Number: ;
Author: /elu, /.; )agender, A.; !ra%ha$ara 5ao, !.8.; 5ao, A.8.
Title: Ary milling characteristics of microwave dried maiCe grains &Kea mays L.(
Journal: Journal of 1ood @ngineering
Volume: "n !ress, #orrected !roof
Abstract: 0tudies were carried out on the dry milling characteristics of maiCe grains,
which were dried previously from different "# in a domestic microwave oven. The
"# ranged from :.+F to ?<.=F d%. Arying was also carried out in a convective dryer at
temperatures of +=.:* ,deg-#. The drying rate curve showed a typical case of moisture
loss %y diffusion from grains. The dried samples were ground in a hammer mill and the
7ondIs wor$ indeD was calculated which was found to decrease with increase in duration
of microwave drying. The proDimate composition of the grains and the ground products
showed that there was no change in protein and starch content. /iscosity measurements
were made with 1*F suspensions prepared out of the flour in water and heated to ;* and
:* ,deg-# and cooled. /iscosity was found to decrease with increase in microwave
drying time of the grains. The colour analysis showed that flour of the microwave.dried
samples was %righter than the control and convective dried samples.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+T;J.91/?=91.
<6<6%:?fccef+9?e91%df;e1*+f;cf=1fce+
Reference Type: Journal Article
Record Number: :
Author: 'ang, Jun; 0heng, Buichuan
Title: 1ar.infrared and microwave drying of peach
Journal: L'T . 1ood 0cience and Technology
Volume: "n !ress, #orrected !roof
Abstract: Little detailed information is availa%le for the far.infrared and microwave
drying characteristics on peach and far.infrared com%ined with microwave drying on
other food products. @Dperiments were conducted to study microwave and far.infrared
dehydration characteristics and two.stage drying process involving far.infrared following
microwave drying on peach. As microwave drying power and infrared drying power
increased, dehydration rate of peach increased and whole drying energy consumption
decreased. !each eDperienced two falling rate periods when dried with microwave drying
or far.infrared drying, and the first falling rate period under moisture content of peach
more than 1.> &dry %asic, d. %.(, the second falling rate period under less than moisture
content 1.> &d. %.(. The same water loss will consume more energy and the steeper curve
of energy versus moisture content were o%tained when the moisture content is less than
1.> &d. %.(. However, differed from microwave drying, an accelerating dehydration rate
period eDisted in the initial period of far.infrared drying. The effects of infrared drying
power, microwave drying power and eDchanging moisture content at former far.infrared
drying converting into latter microwave drying &three factors( on energy consumption
rate and sensory Euality &two indices( are significant. The interaction effect of infrared
drying power and eDchanging moisture content on two indices is significant. The effects
of second.order of microwave drying power and of interaction %etween infrared drying
power and microwave drying power on energy consumption rate were not significant.
The effects of second.order of eDchanging moisture content and of interaction %etween
eDchanging moisture content and microwave drying power on sensory Euality were not
significant.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+'/.915?!1>.
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Reference Type: Journal Article
Record Number: 1*
Author: 0oysal, 2.
Year: <**9
Title: icrowave Arying #haracteristics of !arsley
Journal: 7iosystems @ngineering
Volume: ;:
Issue: <
Pages: 1+>.1>?
ate! <**961*
Abstract: !arsley &!etroslinum crispum ill.( leaves were dried in a domestic
microwave oven to determine the effects of microwave output power on drying time,
drying rate and the dried product Euality in terms of colour. 0even different microwave
output powers ranging from ?+* to :** ' were used in the drying eDperiments. Arying
too$ place mainly in constant rate and falling rate periods. After a short heating period a
relatively long constant rate period was o%served. ApproDimately 9*,middle dot-=F of
the water was removed in this period. The rapidly decreasing falling rate period followed
the constant rate period. As the drying progressed, the loss of moisture in the product
caused a decrease in the a%sorption of microwave power and resulted in a fall in the
drying rate. "ncreasing the microwave output power resulted in a considera%le decrease in
drying time &pro%a%ility !5< of greater than *,middle dot-::> and for the standard error
of estimates &0@@( of lower than *,middle dot-*1;;. The value of the drying constant
increased with increased microwave output power. )o significant differences were
o%served %etween the colour parameters of fresh and microwave.dried leaf materials,
eDcept for some decrease in whiteness L value &!G*,middle dot-*=(. The change in colour
values was not dependent on the microwave output power. Although some dar$ening
occurred, microwave drying maintained a good green colour close to that of the original
fresh parsley leaves. 7y wor$ing at :** ' instead of ?+* ', the drying time could %e
reduced %y +9F with a good Euality product.
Notes: T2 . J345
URL: http:66www.sciencedirect.com6science6article67+'J/.9A)9?7.
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